4 cups shredded potato1 cup onion, diced fine2 eggs1 cup flour1 tsp saltMix well and press into two pie pans. Bake at 400 degrees for 20 minutes.
Custard Filling (based on the Thomas Keller quiche recipe)
2 cups milk2 cups cream6 eggs4 cups chopped spinach and garlic chives1 tsp salt1/4 tsp white peppernutmeg1 cup shredded comtePour custard filling into the potato pie crust. Sprinkle with extra cheese and bake at 350 for 35-40 minutes.
0 comments